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Worked in a reducing atmosphere to preserve the brilliance of the aromas. Cold pre-fermentation maceration for 5-6 days to extract intense fruitiness. Alcoholic fermentation in temperature-controlled stainless steel vats. Maceration for 2 weeks with 2 short pump-overs a day for gentle extraction. Malolactic fermentation.
A deep red colour. The nose is very expressive, inviting cherries
in a basket of red fruit. The palate is charming and velvety, with
mellow tannins. The finish is fresh and fruity.
Aperitif, mackerel, apple in oil, grilled tuna steak, roast poultry, Brie de Meaux.
Serve at 15-16°C
